微生物酶法消除黄酒中氨基甲酸乙酯研究进展

Advances in microbial enzymatic elimination of ethyl carbamate in Chinese rice wine

摘要:

氨基甲酸乙酯 (Ethyl carbamate，EC) 具有致癌性，广泛存在于酒精饮料中。我国的黄酒因EC含量高而带来的食品安全问题越来越受到人们的关注。微生物酶法消除黄酒中的EC具有直接、高效的特性而被深入研究。文中从黄酒中EC的形成机制、酸性脲酶研究现状、氨基甲酸乙酯水解酶研究现状等方面概述了微生物酶法消除黄酒中EC的研究进展及存在的问题。并针对这些问题，提出了寻找新型氨基甲酸乙酯水解酶、Fe3+依赖型双功能酸性脲酶食品级表达与定向进化及双酶并用将尿素和EC一起消除的策略。

关键词:食品安全，氨基甲酸乙酯，微生物酶法，酸性脲酶，氨基甲酸乙酯水解酶，黄酒

Abstract:

Ethyl carbamate (EC), a carcinogenic and teratogenic chemical that is widely distributed in various alcoholic beverages, has attracted much attention. Microbial enzymatic degradation of EC in rice wine is always efficient and attractive. In this review, we summarize the research progress and problems of microbial enzymatic elimination of EC in rice wine from three aspects: the mechanisms of EC formation in rice wine, the research progress of acid urease, and the research progress of urethanase. Then, we propose the corresponding strategies to solve the problems: screening new urethanase with satisfied enzyme properties, food-grade expression and directed evolution of the bifunctional Fe3+-dependent acid urease and acid urease used in combination with urethanase to eliminate both urea and EC in rice wine.

Key words:food safety, ethyl carbamate, enzymatic elimination, acid urease, urethanase, rice wine